Kittencal's Oven Short Ribs

14
Ingredients

30m
Prep Time

2h
Cook Time

2h 30m
Ready In

recipe by:
KittenCal

"One of my favorite short rib recipes!"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (598.4 g)
Calories 1038.1
Total Fat - 70.4 g
Saturated Fat - 28.2 g
Cholesterol - 241.9 mg
Sodium - 1221.4 mg
Total Carbohydrate - 20.5 g
Dietary Fiber - 2 g
Sugars - 3.1 g
Protein - 74.6 g
Calcium - 59.4 mg
Iron - 8.8 mg
Vitamin C - 4.5 mg
Thiamin - 0.5 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.

Step 3

In a shallow dish mix together flour, seasoning salt, black pepper, garlic powder and cayenne.

Step 4

Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.

Step 5

Brown the ribs in oil in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.

Step 6

Pour off some fat if desired or leave it in; add in the onions and thyme; saute until lightly browned.

Step 7

Add in garlic; cook 2 minutes; add in broth, Worcestershire sauce and red wine then bring to a simmner stirring.

Step 8

Return the ribs to the Dutch oven (if possible in a single layer)add in the fresh small button mushrooms (no need to saute the mushrooms first).

Step 9

Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.

Step 10

Season with salt and pepper to taste.

Step 11

This is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven. Pour the sauce over the ribs.